Di San Xian (Potato, Eggplant and Pepper Stir-Fry)

Ingredients

• •1 medium eggplant (about 400g), cut into 1-inch chunks
• •2 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
• •1 green bell pepper, cut into 1-inch pieces
• •1/2 cup vegetable oil (for frying)
• •4 garlic cloves, minced
• •2 tbsp soy sauce
• •1 tbsp oyster sauce
• •1 tsp dark soy sauce
• •1 tsp sugar
• •1 tsp cornstarch
• •3 tbsp water
• •1 tsp sesame oil
• •to taste salt

Directions

1. 1Sprinkle the eggplant chunks with 1/2 tsp salt, toss, and let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
2. 2In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, sugar, cornstarch, and water to make the sauce; set aside.
3. 3Heat oil in a wok or large skillet over medium-high heat until shimmering. Fry the potato chunks in batches for 4–5 minutes, turning occasionally, until golden and cooked through. Remove and drain on paper towels.
4. 4In the same oil, fry the eggplant chunks for 3–4 minutes until golden and soft. Remove and drain on paper towels.
5. 5Carefully pour off most of the oil, leaving about 1 tablespoon in the wok.
6. 6Over medium-high heat, add the minced garlic and stir-fry for 30 seconds until fragrant.
7. 7Add the green pepper and stir-fry for 1 minute until slightly softened.
8. 8Return the potatoes and eggplant to the wok, pour the sauce over everything, and toss quickly to coat all pieces evenly, about 1–2 minutes until the sauce thickens and clings.
9. 9Drizzle with sesame oil, give a final toss, and serve immediately over steamed rice.

💡 Dark soy sauce adds color and depth — if unavailable, use an extra teaspoon of regular soy sauce. Oyster sauce can be swapped for hoisin sauce for a slightly sweeter flavor. For a fully vegan version, use a plant-based oyster sauce (available at most Asian grocery stores or online). Do not skip salting the eggplant — it prevents it from absorbing too much oil during frying.

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